Good Fish, Bad Fish, It’s Hard to Know

Have you tried sorting out the information on fish? Which kind can you eat without worrying about mercury, PCBs, chlorinated pesticides, dioxins, furans, PBDEs, and other nasty contaminants? You would think there is one central place with all that info, neatly packaged into one pocket size guide. There is. Actually, there are, and that’s the problem. Several sources, all with different recommendations:

To be safe, I guess I will just stick to the ones they all agree on: anchovies, catfish (farmed), clams (farmed), crab (Dungeness), crawfish (domestic), mackerel (Atlantic), oysters (farmed), salmon (wild, Alaska), sardines (Pacific, domestic), scallops (bay, farmed), squid (Pacific, domestic), tilapia (farmed, domestic), trout (fresh water, farmed). 

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What’s In That Fish I’m Eating?

This parrot fish at the fish stand in Honolulu Chinatown looked too good, not to buy it.

After yesterday’s post, I just wonder how safe is it? How much of the chemicals from the pelagic plastic we found on the beach, have made their way into the flesh of the parrot fish?

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